Chicken-and-potato Pancakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups instant pancake mix
• 2 cups milk
• 2 cups shredded cooked chicken
• 1 1/2 cups shredded colby-monterey jack cheese, blend
• 1 cup refrigerated shredded hash brown
• 4 green onions, finely chopped
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup dry wine
• 1 cup water
• 1 (1 1/4 ounce) package roasted chicken gravy mix
• 1/4 teaspoon pepper
• 2 tablespoons heavy cream

Recipe

• 1 whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. stir in chicken and next 6 ingredients, stirring just until blended.
• 2 pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done.
• 3 bring wine to a boil over medium heat in a small saucepan. reduce heat to medium-low, and cook 1 minute. add water; whisk in gravy mix and pepper. increase heat to medium, and return to a boil. reduce heat to low, and simmer 3 minutes or until thickened. whisk in cream.